Firsts: Linguine + Lobster with Green Olive and Artichoke

I wasn't born with the ability to cook. Nor was I formally trained at culinary school. My skills came from a lot of trial and error over the years. A lot of cooking shows and a lot of studying recipes. 

Pasta is one of the first things I "perfected" that made me believe I could actually cook. Haha! Boiling packaged pasta, adding store-bought sauces and including a protein made feel like I'd accomplished so much. Over the years, I've expanded my palate and repertoire of ingredients. This is absolutely one of my favorite pasta dishes I've developed. 

INGREDIENTS 

• 1lb of linguine
• 4 lobster tails
• 1 stick of butter 
• olive oil
• 1 lemon
• italian bread crumps
• 1 can of green olives
• capers
• italian flat leaf parsley
• 1 6oz jar of artichoke hearts
• 8 garlic cloves
• 3 tablespoons drained capers
• parmigiano reggiano (finely grated)
• salt
• pepper
• red pepper flakes 
• chives

LINGUINE

COOKING INSTRUCTIONS 

1. Cook linguine according to the instructions on the packaging. 
2. Drain 1 can of green olives (reserve some of the liquid), artichoke hearts, 1/3 a cup of capers and the zest of one lemon. Place them in a food processor and pulse until finely chopped. Put off to the side. 
3. Juice the lemon and put off to the side. 
4. In a large pan, melt 1/4 a stick of butter over medium heat and sauté 6 cloves of thinly slice garlic until fragrant and golden brown. Scoop out the garlic with a slotted spoon and put off to the side. 
5. In the same pan, add 3 tablespoons of olive oil and cook 1 cup of Italian bread crumbs until golden brown. Remove them from the pan and put them off to the side. 
6. In the same pan, melt 1/4 stick butter and add olive mixture. Sauté until heated through. 
7. Add linguine, then lemon juice, coating the noodles with olive mixture and juice evenly. 
8. Season with salt, pepper and red pepper flakes to taste. 
9. Add toasted bread and 1/2 a cup of parmigiano reggiano and a 1/3 a cup of chopped parsley, coating even once again. Turn off the flame. 
10. Melt remaining 1/2 stick of butter in a small bowl in the microwave (about 20 seconds). Mince 2 remaining garlic gloves and add it to the bowl, along with a pinch of chopped parsley. Stir. 
11. Preheat oven to 350 and line a baking sheet with aluminum foil and parchment. 
12. With a chef's knife, chop lobster tails in half. Set shell side down on the line baking sheet and brush with melted garlic butter. Bake in the over for 15 minutes. Then remove them. 
13. Serve pasta in a bowl of your choosing, topped with 2 lobster tail halves. Garnish with chives. 
14. Stuff your face and enjoy! Then go back for seconds while no one is looking.